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4 | Salmon fillets, (6-ounce) |
| salt |
| Freshly cracked black pepper |
1 Tasse | Regular oats |
1 Prise | cinnamon |
1 Prise | nutmeg |
| black pepper freshly ground |
2 Esslöffel | Plus |
1 Teelöffel | olive oil |
1 Esslöffel | Shallots chopped |
6 x ca. 30 g | Favorite red ale, the hoppier the better |
1 Esslöffel | Malt vinegar |
1/2 Tasse | Fish stock |
1 Teelöffel | Fresh lemon thyme leaves, regular fresh thyme leaves may be substituted |
1 Esslöffel | Sweet butter, cut into 1/2-inch by 1/2-inch pieces |
Season each fillet with salt and cracked black pepper. In a shallow bowl combine oats, cinnamon, nutmeg and pepper. Coat each fillet with oat mixture. In a skillet heat 2 tablespoons olive oil over moderately high heat until almost smoking, cook fillets until oats are golden brown. Transfer fillets to baking sheet and transfer to a 350 degree F. oven for 12 to 15 minutes.
In the same skillet saute the shallots in the remaining olive oil until tender. Add the red ale and simmer until 3/4 of the liquid has evaporated. Add the malt vinegar, fish stock and reduce by half. Add the lemon thyme leaves. Reduce heat to low and swirl in butter, one piece at a time, until incorporated. Adjust seasoning with salt and pepper, if necessary. Serve warm oat-crusted salmon with "beer blanc".
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